My ‘Sesame Dressing’ is great for Chicken and green vegetable salad such as ‘Shungiku Chicken Salad’. It is a Japanese Mayonnaise and Soy Sauce base dressing. On the other day I thought that I should try a different flavour. Then I mix the Japanese mayonnaise with Worcestershire Sauce (Lea & Perrins). That was a good idea. The Worcestershire flavoured creamy dressing goes so well with Celery, that even my son, who hates celery, enjoys this salad.
Chicken Breast Fillet 1
Ginger 1 small piece *sliced
Spring Onion 1 *cut the white part in half
*Note: You can use other flavouring herbs such as Parsley, Bay Leaf, Celery Leaves, Garlic, Thyme, etc.
Sake (Rice Wine) 1 to 2 tablespoons
Salt 1/2 teaspoon
Celery 3 to 4 stalks *thinly sliced
Japanese Mayonnaise 4 tablespoons
Worcestershire Sauce (Lea & Perrins) 1 tablespoon
Salt & Pepper to taste
Tear Chicken Breast Fillet into 2 to 3 pieces so that it will cook quickly. Place Chicken, Ginger and Spring Onion in a saucepan, add Water enough to cover chicken. Add Sake and Salt. *Note: Ginger and Spring Onion are for flavouring. You can use other flavouring herbs such as Parsley, Bay Leaf, Celery Leaves, Garlic, Thyme, etc.
Cook over the medium heat. When cooked, let it cool in the liquid. When cool enough to handle, tear into strips.
Thinly slice Celery stalks diagonally.
Place Chicken and Celery in a large bowl, add Japanese Mayonnaise and Worcestershire Sauce and combine well. Season with Salt & Pepper as required.